Courgette Pasta with Mushrooms
In this dish spiralized courgette replaces some of the pasta which makes it lighter but still delicious.
cleaned and dried,
(small, weighing approx. 200g), prepared with a spiralizer or with a vegetable peeler
salt and pepper.
, shaved, to serve
On a medium heat warm up 1 tbsp olive oil and butter.
Add the chopped shallot and garlic, fry on a medium heat for 2-3 mins.
In the meantime, boil a pot of salted water and cook the pasta al dente as per the packet instruction.
When the shallot and garlic are translucent, add the chanterelles, season with salt, pepper and thyme, and fry for 3-5 mins.
Remove everything from the frying pan onto a warm plate, wipe the frying pan with a paper towel, add the remaining 1 tbsp of olive oil, heat it up, add the courgette and stir fry for 1 min.
Transfer the mushrooms back to the frying pan with courgette, add the cream and warm up.
Combine with cooked pasta, if too dry, add a bit of the reserved pasta cooking water), check the seasoning and serve sprinkled with some Parmesan shavings.